Paella - Jeff's Firehall version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 chicken breasts, skin removed and cut into large chunks2 Italian sausages, cut into 1 inch pieces2 onions, peeled and chopped10 whole cloves garlic, peeled28 ounces can whole tomatoes2 cups Arborio rice3 cups chicken stock1 cup of your favourite red or white wine3 bay leaves1 sprig fresh rosemary1 red pepper, seeds removed and chopped1 pound of shrimp, shelled and deveinedRed chili pepper flakes to taste, if desired
1. Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.
2. Add the onions to the hot pan and a small splash of oil, sauté until golden.
3. Add the garlic and stir for a few moments.
4. Add tomatoes, breaking them up with a wooden spoon.
5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
+ Red chili pepper flake if desired
6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.
Serving Size: Feeds 4 firefighters
Number of Servings: 4
Recipe submitted by SparkPeople user JSALKELD.
2. Add the onions to the hot pan and a small splash of oil, sauté until golden.
3. Add the garlic and stir for a few moments.
4. Add tomatoes, breaking them up with a wooden spoon.
5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
+ Red chili pepper flake if desired
6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.
Serving Size: Feeds 4 firefighters
Number of Servings: 4
Recipe submitted by SparkPeople user JSALKELD.
Nutritional Info Amount Per Serving
- Calories: 401.1
- Total Fat: 8.8 g
- Cholesterol: 270.8 mg
- Sodium: 602.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.1 g
- Protein: 45.3 g
Member Reviews